Friday, March 11, 2016

Dill and Honey Mustard Baby Potatoes

Potatoes seem to be universally liked. Hence, if you’re entertaining guests, a potato side dish is generally a safe bet - they are easily available, cook fairly quickly, and are extremely versatile. Go with baby potatoes, and even the presentation will be a win!

This recipe makes flavorful baby potatoes that are tender yet crispy. The honey mustard adds a subtle tang to the dish, while dill helps brighten it up.

Ingredients:

~½ lb baby potatoes (could use regular potatoes cut up in cubes)

2 tsp honey mustard

1 tsp chopped dill (I used dried dill)

1 tsp olive oil

Salt & black pepper to taste

Wash and parboil the potatoes until tender but not mushy. Drain, and cut them in half lengthwise.

Mix the mustard, oil, dill, salt and pepper in a small bowl and add it to the potatoes. Toss to coat the potatoes evenly.

In a nonstick pan over medium heat, cook the potatoes for ~8-10 min until they are cooked through and have a golden brown crust. It’s best to leave them alone for a minute or two at a time before stirring. Serve warm as a side topped with a dollop of sour cream.